|Yogurt and Chia Seed Gluten Free Muffins|
We brought a Pomeranian Chihuahua mix into our house in December. I had grown up with toy poodles so I expected it to be an easy transition. Apparently our puppy had other ideas. Last week he ate my last pair of glasses. He had previously chewed apart two other pairs. So this morning I had to go to the eye doctor. After exams for both my husband and I, most of my day was gone. At least now I can actually see since I was also out of contacts. It's so much nicer to be able to see the television show that I am trying to watch. This weekend also marks the first part of my oldest son's summer vacation. Yesterday my two boys decided to mark the occasion by fighting the whole day and than telling each other that they would rather be only children. This is going to be a long summer. Since both of my sons are now home all day I have been baking and cooking more than usual. Last week I tried a new recipe for Yogurt and Chia Seed Muffins from the Detroit Free Press (via the Charleston Gazette-Mail April, 14 2013).
This recipe has 11 ingredients. It takes 35 minutes of total time, 10 minutes of which is active and makes 12 muffins. I did make a number of changes to the original recipe. First I eat gluten free so I used gluten free all-purpose baking mix. Since the baking mix that I use already has salt, I left the salt out of the recipe. The only yogurt that I had in my fridge was Greek style, so that is the variety I used. I chose to add the cinnamon sugar topping and I used foil baking cups to prevent the muffins from sticking. These muffins were still a little soft when they came out of the oven, but they firmed up as they cooled.
My kids really enjoyed this recipe. It is a great way to use chia seeds in a baking recipe. Chia seeds do not have flavor by themselves, so they are great to add to oatmeal, smoothies and baked goods. With 6 grams of protein per muffin they are a nice way to add extra nutrition to breakfast or a morning snack.
For the recipe go to Chia Seed Muffins.